Make the juiciest chicken with crispy skin in your Ninja Foodi! This recipe for Ninja Foodi Whole Chicken is made with a delicious garlic and herb seasoning that is sure to get you coming back for seconds!
Pressure Cooking + Air Frying a Whole Chicken
We love making whole chickens around here. They are great because (with the right seasonings and cook method) they come out tasting delicious. They can also be stretched into multiple meals (like these yummy Asian Chicken lettuce wraps) and the bones can be turned into chicken stock for future cooking endeavors!
Cooking a whole chicken in the Ninja Foodi is especially awesome because you get the best of both worlds – the juicy and tender meat from cooking a whole chicken in a pressure cooker, and the crispy skin from cooking it in an air fryer.
You may also like our recipe for Ninja Foodi Corned Beef and Cabbage.
If you don’t have a Ninja Foodi, but have a pressure cooker and a crisp lid, you can still follow this recipe using those two cooking tools. Enjoy!
What to serve with Ninja Foodi Whole Chicken?
We love serving a whole roasted chicken with a starch and a vegetable. Here are a couple of recipes to inspire you.
- Baked White Cheddar Mac and Cheese
- Instant pot baked potatoes (can also be made in the Foodi)
- Maple Bacon Air Fryer Brussels Sprouts
- Green Beans with Caramelized Shallots
- Air Fryer Carrots
- Cauliflower Mashed Potatoes
Ways to use up leftover whole chicken
We love turning our leftover chicken into delicious meals on the second day. Here are a few ideas: Slow Cooker Chicken Tortilla Soup, Buffalo Chicken Roll-Ups, Chicken Salad Lettuce Wraps, Black Bean and Chicken Taco Salad, and Classic Chicken Pot Pie.
- 4 pound whole chicken
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 cloves garlic, minced
- 1 bulb garlic, whole
- 1 1/2 cups water
- 2 tablespoons butter, melted
- Remove any giblets or packets from inside the chicken. Pat the chicken dry.
- Mix together the oregano, thyme, salt, and pepper.
- Lift the skin of the chicken (over the breast meat) and rub minced garlic as well as half the seasoning blend between the skin and the meat of the chicken.
- Put an entire bulb of garlic inside of the chicken. Tie the chicken legs together with cooking twine.
- Pour the water into the cooker pot.
- Place chicken in the crisping basket, tucking the wings under the bird.
- Cover the cooker with the pressure lid and set the valve to sealing.
- Set the electric pressure cooker to manual or “pressure cook” for 22 minutes. Press start/stop to begin the cooking cycle.
- Once the cycle is complete, allow the pressure to naturally release for 5 minutes before quick release.
- Brush the chicken with melted butter and sprinkle with remaining dried seasonings.
- Cover with crisping lid and set the Air Crisp function to 400 degrees. Cook for 8 minutes.
- The chicken is done when the meat reaches an internal temperature of 165 degrees.
- When done, remove chicken from cooker and allow to rest for 10 minutes before slicing.
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Nutrition InformationYield 6 Serving Size 1/6 chicken
Amount Per Serving Calories 760Total Fat 45gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 26gCholesterol 276mgSodium 457mgCarbohydrates 1gFiber 0gSugar 0gProtein 83g
Nutrition information is an estimate.
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